Method

1.

Preheat oven to 160°C (325°F). Lightly grease a 20cm x 30cm slice tin and line with non-stick baking paper. Pour the cake mixture into the tin and bake for 20–25 minutes or until the cake is springy to the touch and comes away from the sides of the tin. Turn out onto a wire rack covered with a clean tea towel and allow to cool completely.

2.

Place the cream in a small saucepan over medium heat. Cook, stirring occasionally, until hot but not boiling. Place the chocolate in a large bowl and add the cream. Stir once to remove any chocolate from the base of the bowl and set aside for 2 minutes. Stir the ganache gently until just combined.

3.

Using a serrated knife, cut the cake in half horizontally. Spread one half with ½ cup (125ml) of the ganache. Spread the remaining cake half with the jam. Sandwich together and refrigerate for 10 minutes or until the ganache is firm.

4.

Cut the cake into 5cm squares. Using a butter knife, spread the squares with the remaining ganache to coat. Sprinkle with the coconut and place on a tray lined with non-stick baking paper. Refrigerate until firm. Place on a cake stand or plate to serve. Makes 24

Nutritional information

Nutritional analysis per serving (14 servings)

Energy294kj

Fat Total19g

Saturated Fat13g

Protein2g

Carbohydrate32g

Sugar23g

Sodium20mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Notes

+ This recipe begins with uncooked sponge cake mixture – simply prepare the basic recipe until the end of step 6, swapping the 2 round cake tins for a slice tin, as above.
++ You can place roughly broken chocolate in a food processor to finely chop instead of grating it, if you prefer.